Roast Pork Loin with Dried Cherry and Wild Rice Stuffing | Midwest Living

Roast Pork Loin with Dried Cherry and Wild Rice Stuffing

Roast Pork Loin with Dried Cherry and Wild Rice Stuffing

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  • Makes: 8 to 10 servings
  • Prep 1 hr
  • Cook 40 mins
  • Bake 1 hr

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Pork sausage, herbs, dried fruit, and wild rice make a sweet and savory filler for the pork in this elegant main dish.


  • 1/3 cup wild rice
  • 1 cup water
  • 2 teaspoons snipped fresh rosemary
  • 1/2 teaspoon salt
  • 3/4 cup coarsely chopped dried cherries or cranberries
  • 1 3-pound boneless pork top loin roast (single loin)
  • 6 ounces bulk pork sausage
  • 1/2 cup chopped onion
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup cold water
  • 2 tablespoons all-purpose flour
  • Salt
  • Black pepper


  1. Rinse wild rice in a strainer, lifting the rice with your fingers to thoroughly clean, under cold running water about 1 minute; drain. In a small saucepan, combine the wild rice, the 1 cup water, rosemary and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or till rice is tender. Remove from heat. Stir in dried cherries. Set aside.
  2. To butterfly the roast, make a lengthwise cut down the center, cutting to within 1/2 inch of the opposite side. Spread open. At the center of each half, make a lengthwise cut parallel to the first cut, cutting to within 1/2 inch of the opposite side. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of meat mallet to 1/2- to 3/4-inch thickness. Make sure the meat is a uniform thickness. Remove plastic wrap. Set aside.
  3. For Filling: In a large skillet, cook sausage and onion till sausage is browned and onion is tender. Drain fat. Stir in the parsley, thyme and black pepper. If needed drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture.
  4. Spread the filling over the surface of the butterflied roast. Roll loin up from a long side. Tie with kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast in a 325 degrees oven for 1 3/4 to 2 1/4 hours or till thermometer registers 155 degrees . Remove from oven. Cover loosely with foil; let stand 15 minutes before carving. (The meat's temperature will rise 5 degrees during standing.)
  5. For Pan Gravy: Remove the pork roast from roasting pan; cover to keep warm. Add 1 cup water to pan, scraping up browned bits. In a small saucepan, use a wire whisk to combine the 1/3 cup cold water and flour. Whisk in pan juices. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
  6. Remove string from pork roast; discard. Slice roast into 8 to 10 slices. Arrange the meat slices on a serving platter. Pour some pan gravy atop meat.

Nutrition Facts

(Roast Pork Loin with Dried Cherry and Wild Rice Stuffing)

Servings Per Recipe 8, fiber (g) 1, iron (mg) 2, vit. A (IU) 49, cal. (kcal) 377, calcium (mg) 40, vit. C (mg) 2, carb. (g) 17, pro. (g) 41, chol. (mg) 105, sodium (mg) 334, Fat, total (g) 15, sat. fat (g) 5

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